Pumpkin Ale Cornbread Donuts
Print recipe
| Serves | 10-12 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 30 minutes |
| Meal type | Bread |
Sweet cornbread donuts pumped with with pumpkin puree and pumpkin beer.
Ingredients
- 1/2 cup white whole wheat flour
- 2/3 cups cornmeal
- 1 + 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 5 tablespoons butter
- 1/2 cup brown sugar (tightly packed)
- 1/2 cup pumpkin puree
- 3/4 cups Smirking Lantern Pumpkin Ale
- 1 egg
Directions
| Step 1 | |
| In a large bowl combine the pumpkin puree, beer and egg and whisk well. | |
| Step 2 | |
| In another bowl cream the butter and sugar together. | |
| Step 3 | |
| In a third bowl combine the flour, corn meal, salt and baking powder. | |
| Step 4 | |
| Mix all three bowls together and stir until just combined, being careful not to overmix. | |
| Step 5 | |
| Using a piping bag, or a simple plastic bag, pipe the batter into a greased donut pan. | |
| Step 6 | |
| Put the pans in an oven preheated to 350 degree Fahrenheit and bake for 15-20 minutes, or until an inserted toothpick comes out clean. | |
| Step 7 | |
| Remove the donuts and place on a wire rack to cool. | |
